Bored with the summer vegetables

Baked Pointed gourd (parval) Vegetable

Ingredients

500 gms pointed gourd (parval), pealed

300 gms paneer

100 gms capsicum

50 gms onion

2 tsp oregano

Salt to taste

½ cup chopped coriander

Ingredients

For the white sauce

2 – 3 tbsp whole wheat flour

2 – 3 tbsp liquid cows ghee

500 gms bottle gourd (doodhi)

1 cup skimmed milk

 1 cup water

1 tsp pepper powder

Rock  salt  to taste

Method

·         Cut the pealed pointed gourd vertically and deseed by scooping a bit of it.

·         Steam  /blach  pointed gourd  for  10  miniutes

·         Grate the paneer and onions

·         Add chopped coriander, oregano and salt to it and mix

·         Stuff  pointed gourd  with  paneer  filling 

·         Place pointed gourd in a baking tray.

For the white sauce

·         Cut the bottle gourd (doodhi) into pieces and steam/boil it till soft.

·         Blend the boiled bottle gourd (doodhi) to a paste.

·         Heat cow’s ghee and add whole wheat flour and roast for one minute and add the bottle gourd (doodhi) paste.

·         Now add salt, pepper, milk, water and allow it to cook for 2 – 3 minutes.

·         Cut the capsicum into thin strips and stir fry in 1 tsp extra virgin olive oil / butter for a few minutes add salt.

·         Add  capsicum around  the  pointed gourd (parval), pour the white sauce over it

·         Bake till a thin brown crusts forms.

·         Serve hot.